Welcome to the 13th Annual Twelve Days of Christmas Cookies!
DAY 1: Chocolate Peppermint Bark Cookies
This versatile chocolate cookie dough makes a wonderful backdrop for melted peppermint bark and crushed candy canes!
You can use any variety of peppermint bark, but I really like these thin chunks that are sold in bags, like chocolate chips.
Bake the cookies, and then immediately place several of the peppermint bark chunks on the hot cookies.
When the peppermint bark melts, use a toothpick to stir the melted chocolate.
While peppermint bark is still soft, sprinkle cookies with crushed candy canes.
While we are cooking and baking this Christmas season, I hope that we will also find a way to Be Part of the Greatest Story!
Chocolate Peppermint Bark Cookies
¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flour
½ tsp salt
1 ¼ tsp baking soda
Pieces of white peppermint bark (or 1 bag Ghirardelli peppermint bark chips)
Crushed candy canes (about 3-4 regular sized candy canes)
Preheat oven to 350°F.
In a saucepan over low heat, combine butter, sugar and water. Heat until butter melts. Add chocolate chips and stir until mostly melted. Remove from heat and stir until completely melted.
Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt, and baking soda; mix on low speed until well blended. Dough will be very soft. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).
Roll into balls and place on baking sheet. Bake for 8-10 minutes. Place peppermint bark on top of each hot cookie. Allow to melt slightly and then swirl with a toothpick. Sprinkle crushed candy canes over melted peppermint bark while still liquid. Remove to wire racks to cool completely. Be sure peppermint bark center has hardened before storing cookies.
Makes about 4 dozen cookies.